Getting down to the end of the first two weeks of Farmhouse Delivery bin, and I had to have a soup. With a bunch of kale, some random potato in the fridge, and easy access to ground beef, one of my favorite soups came to mind - the so-called Italian Wedding Soup.
Now, I'd never made it before. There's always a first time. Can't be too hard, right?
With a bit of help from the Internet, and a joint effort from @jonetkins, we created a pretty good first-timer's soup.
- 1lb ground beef
- salt, pepper, parsley, cilantro
- carrot, garlic, onion (mirepoix trifecta!)
- kale (ok, normally this is escarole or something similar, but hey, kale was in the FD box)
- 10-12 cups chicken broth
- 1 potato
- 1 egg
- 1 c of grated parmagiana-reggiano cheese
- 1-2 slices white bread, shredded to crumb
- 1 tbl bacon fat
Easy -
- into ground beef, mince onion, salt, pepper, bread crumbs, and bacon fat. Mix well, make into 1in balls. Set meatballs into refrigerator.
- in pan, saute onion, garlic, seasonings. Add broth and carrots. Bring to boil, add kale.
- Add meatballs tenderly to the hot broth
- add potato
- in cup, mix egg and 1/2c of shredded p-r cheese
- in hot soup, drizzle the egg/cheese mixture, creating long strands of egg through the broth.
- serve and top with more cheese
It was pretty tasty - we ate a good chunk of it, and put the rest
for the next day. I wouldn't hold it for much longer than that though - this is a soup to eat and enjoy in the moment.
